In a large bowl, mix flours, avocado oil and hot water. Knead dough thoroughly until ingredients are well-combined.

Lay parchment paper on a flat surface and sprinkle flour on top.

Flatten a portion of the dough onto the parchment with a rolling pin, creating a ½ centimeter thick rectangular shape and, with a knife, cut the dough length-wise directly down the center to create two halves.

Spoon 2 teaspoons of the butternut squash mixture on one half of the dough, each dollop about an inch apart and, with a damp finger or brush, trace around the edges of each dollop to create an adhesive.

Place the other half of flattened dough on top, sandwiching the filling in between the dough. Secure the dough by tracing the outside of the dough with your fingers.

With a cookie cutter of desired shape, cut out the ravioli and set aside.

In a large pot, bring water to a boil.

Place the ravioli into the boiling pot for about 5 minutes, or until they float to the top.

Top with browned butter sauce and toppings.

Butternut squash ravioli combines so many delicious flavors and textures into one dish. This recipe includes what may be the simplest yet the best sauce for butternut squash ravioli. What’s in it? Well I’ll tell you the key ingredient: rich, creamy and nutritious grass-fed butter.

Wondering about the butternut squash ravioli filling? As expected, the main ingredient is flavorful butternut squash, but that’s not all! This homemade butternut squash ravioli also contains creamy goat cheese, zesty garlic and an array of brightening herbs, including thyme and sage. I’ve also included a unique and healthy addition that recently appeared in my roasted fennel bulb recipe — pistachios. This is a key ingredient that adds a nutty, buttery and rich flavor.

Did I mention these ravioli are actually totally gluten-free? Using a simple mixture of cassava flour, tapioca, water and avocado oil, this recipe allows you to enjoy pasta minus gluten, which is especially get news if you have a gluten sensitivity.

Best Sauce for Butternut Squash Ravioli

If you’ve had this vegetable-centric version of ravioli before, you may already have a favorite butternut squash ravioli sauce. Of course, the best sauce for butternut squash ravioli is a matter of personal opinion, but many people will agree that a brown butter sauce like the one included in this recipe is in fact the best sauce for butternut squash ravioli.

The great thing about a brown butter sauce is it’s rich and tasty but light enough that it doesn’t overpower the pasta the way a butternut squash ravioli cream sauce often can. A dairy-heavy cream sauce can just be too much, leaving you feeling sluggish and wishing you could have tasted the butternut squash ravioli filling more since it’s so tasty and delicious.

This recipe is not for a vegan butternut squash ravioli, but it’s definitely vegetarian-friendly.

How to Make Butternut Squash Ravioli

The steps of this recipe can be divided into three main parts: making the ravioli filling, making the ravioli itself and making the sauce.

Want to have some frozen butternut squash ravioli on hand the next time you don’t feel like cooking? Make these butter squash ravioli in batches and put some in the freezer for later. If you like the idea of roasted butternut squash ravioli, simply roast the squash chunks rather than boiling them.

To get this recipe started, you’re going to melt one stick of butter in a small saucepan over medium heat and whisk continuously until the butter reaches a light-brown color (about two to three minutes), then remove from heat and pour into a small bowl.

Next, reduce the heat to medium-low and, using the same saucepan, combine the remaining one tablespoon of butter, sage, garlic, rosemary and thyme. Sauté for two to three minutes.

In a food processor, begin combining the filling ingredients, including the butternut squash chunks and soaked pistachios.

Lay parchment paper on a flat surface and sprinkle flour on top. Flatten a portion of the dough onto the parchment with a rolling pin, creating a rectangular shape until it’s a half centimeter thick and, with a knife, cut the dough length-wise directly down the center to create two halves.

Spoon two teaspoons of the butternut squash mixture on one half of dough, each dollop about an inch apart, and, with a damp finger or brush, trace around the edges of the dollop of filling to create an adhesive.

Place the other half of flattened dough on top, sandwiching the filling in between, and secure the dough by tracing the outsides with your fingers. With a cookie cutter of desired shape, cut out the ravioli.

Set the ravioli aside, and, in a large pot, bring water to a boil.

Place raviolis into the boiling pot for about five minutes, or until they float to the top.

Divide the ravioli between 5–6 bowls. Top with browned butter sauce and toppings.

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2 Comments

Oh man, please the proportions of flour to water and oil is seeeeeeeriously off! I had to sqeeeezw oil out of the dough, once I added an extra cup of flours first! Who tested this or better yet who printed it? I used nutritious Tigernut in place of cassava…what a waste!
The filling is amazing and made a dish in its own..
The dough is completely tasteless and near gelatinous like rice noodles if that’s how you like dumplings….frying them in coconut oil, browned butter waiting. Rolling the dough which amazingly stayed together, continued to squeeze the oil out too……anyone else try this? I’ll stick to the sorghum, brown rice bans I use for perogies….